Vitamins are the cold season superheroes, delicious fall salads published in the Chef’s Handyman food blog
Chef’s Handyman, Potato Salad with Cilantro
Vitamins are the cold season superheroes. This time of year, salads need more power and great ingredients avoiding colds in winter. Fall boasts a rainbow of colors and runs the gamut of tastes. All salads in this blog posts are easy to prepare and they are great storing in lunch boxes for office breaks as well. Therefore an extra portion may be prepared. The couscous salad has a lemon to minty touch, while the potato salad is covered with an Eastern breeze and the beetroot apple salad has a crunchy bite.
Chef’s Handyman’s favorite: Potato salad with an Eastern breeze
Stem the potatoes or cook in salt water until soft. Drain the water and cool the potatoes. Then cut them into cubes and place the pieces in a large bowl. Drain black beans, cut cherry tomatoes in half, chop bell peppers and add the ingredients into the bowl.
Chef’s Handyman tip: Cook the potatoes one day in advance or take the left overs.
To make dressing, combine 5 tbsp. of olive oil, 1-2 tbsp. of lemon juice, lemon rind, 2 tbsp. of vinegar, 1 tsp. of mustard, jeera seeds, add a pinch of chili powder, salt and black pepper. Sprinkle the dressing over the salad and toss slightly. If more sauce is needed, double the quantity.
Garnish the salad with pomegranate seeds, cilantro and sprouts.
Shopping list for 4 serves:
Vegetables, Fruits: 600 g or 18-20 oz. potatoes, 220 g or 7 oz. cherry tomatoes, 2 sweet peppers, 1 pomegranate, 1 organic lemon
Canned ingredients: 1 can of black beans
Vinegar, oil, mustard: 5-6 tbsp. olive oil, 2 tbsp. vinegar, 1 tsp. mustard
Spices: Jeera, salt, black pepper, chili powder
Herbs: Sprouts, cilantro
Chef’s Handyman Beetroot Apple Salad
Get in spired by those delicious salads as well: Beetroot salad with apples, great 3 cooked beetroots and 1-2 apples. To make dressing, same as above, add in addition 2 tbsp. orange juice and orange rind leave out mustard and jeera seeds.
Chef’s Handyman, Couscous Salad with Peppermint and Lemon
To make couscous salad, cook 1-1.5 half cups as written on the wrapping then place the couscous into a bowl. Add 2-3 tbsp. of chopped peppermint and 1 bunch of chopped parsley, 4-6 tbsp. lemon juice and 1 tbsp. lemon rind. Add 3 tbsp. bell pepper cubes and 4 tbsp. of olive oil. Season the salad to taste with black pepper, chili powder and salt. If the salad is too dry, double the quantity of dressing.
Bon appetite, yours Chef’s Handyman team!
Outlook of the next blog post published in the Chef’s Handyman food blog: Chestnut dishes.
